Tasty Tips

Cooking Pasta. "People should stick together, not pasta" has been the mantra of San Giorgio for decades. But just how do you keep it from sticking? Not by adding oil to the water. Not by rinsing it after it is cooked. Not by salting the water before it boils. The simple solution is to use an adequate amount of water, salt the water just as it comes to a boil, and keep the pasta tumbling furiously until it is cooked. I use at least 8 quarts of boiling water for each pound of pasta, add salt just as  the water starts to boil, and keep the heat high. My rule of thumb is to use table salt (Kosher salt is too sweet and alters the flavor) and to circle three times around the pot while pouring it into the boiling water. The diameter of the pot determines the correct amount of salt. It works every time. Perfectly salted pasta that doesn't stick together so you can stick with your friends.

 Making Bruschetta. Bruschetta, in its simplest form, is the perfect accompaniment to this seafood stew. It is also easy and quick to make. Simply slice a loaf of Italian bread into 1-inch pieces and lay on a cookie sheet. Blend 1/2 cup extra virgin olive oil, 1 large clove garlic, and a pinch of red pepper flakes together (a food processor is best). Brush the tops of the bread with the mixture and bake at 300 degrees until golden. For a crispier bruschetta, turn down the heat to 250 degrees and bake for a few more minutes.

Cooking Crabs. If you have never eaten a crab that has been cleaned before it is cooked, you are missing a most delicious delicacy. The live crabs are cleaned by removing the outer shell, which kills them immediately, and rinsing them thoroughly, leaving nothing but the gleaming white shell and delicate meat. The crabs can then be steamed in a mixture of beer, dry mustard, and red pepper flakes or sautéed in garlic, oil, and red pepper flakes, or—if you really must—steamed in Old Bay.  For a real treat, sauté them in oil and garlic, remove them from the pan, put fresh or canned tomatoes, salt and pepper to taste, and some fresh parsley in the pan and cook for about 10 minutes. Add the crabs and cook for another five minutes and serve over a very thin pasta. This is an unbelievable dish. If you would like to try your hand at cleaning crabs this way but feel a little hesitant or squeamish, check out this link for complete instructions and photos. http://www.bluecrab.info/cbyc.html

A Quick Frosting.  You can make an easy and simple butter cream frosting by creaming together 1/2 lb. of butter and one package of confectioner's sugar until smooth, adding a dash of salt and one teaspoon vanilla. A tablespoon or two of milk can be added if the mixture seems too thick.

Selecting Figs.  The shelf life of a fig is very short as it must be ripe when picked. Figs do not ripen once they are picked so be sure to select figs that yield to the touch. A firm fig is not ripe and will not ripen further. The fig should have  a round shape, a clean, smooth unbroken skin and a fresh sweet smell. If the fig smells slightly sour, it has begun to deteriorate. Past its prime, it will lose its round shape and start to collapse inward.  

Chicken or Pork for Marsala.  Although the flavor will vary slightly, either boneless, skinless chicken breast or pork tenderloin will make a good substitute for the veal. Simply pound the flour onto the meat until the meat is about 1/4-inch thin and sauté very quickly.  I have called for a semi-sweet Marsala and chicken stock, but sweet Marsala and beef stock will work just as well. It is merely a matter of taste. And, of course, it is not necessary to make your own fettuccine. There are many good brands of fettuccine on the market. Just be sure that you select one made with eggs so the texture will stand up to the Marsala sauce.

Grilled Bread. To make grilled bread, cut day-old Italian bread into 1-inch thick slices. Butter both sides with unsalted butter and rub with garlic. Brush a grill pan with olive oil and heat until it just begins to smoke. Turn heat to medium and grill bread  on each side until just golden brown. Served immediately, the bread will be crusty on the outside with a hearty soft center.

Chestnuts. Due to their tendency to dry out, fresh whole chestnuts are marketed only in the fall and early winter. But just as delicious and convenient are those that have been peeled and individually frozen. When buying fresh chestnuts, choose those that are mature and firm with rich, glowing brown skins. They should not smell of mold and their skins should be blemish free.  Chestnuts can be roasted, boiled, or steamed, but each imparts a different flavor. A critical step in any method of  cooking chestnuts is to cut a slit or an X on the top of the nut to prevent steam building up in the shell that could cause it to explode. It is also important to peel the chestnuts while they are just cool to the touch or the shells will be very hard to remove.

Aunt Chick's Cookies. If you try Aunt Chick's cookie recipe and want to have a little change of pace, use almond extract instead of vanilla. It gives a completely different dimension to the taste.